Morinokura brewery's aim is to create Sake that is good for the body and also good for local environment. Morinokura is also creating Sake that suits current food culture. The owner of Morinokura, Mr. Kazuhiro Morinaga, is the 5th generation, and the master brewer is 4th generation. So the owner and the brewer have been working together for over 4 generations. This relationship has been an important factor for the way Morinokura has continued to move with the time.

When was your brewery established?

What is your annual output?
Sake + Shōchū 2000 koku or 360,000 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
A natural style Sake.

In 100 words or less tell us what is Morinokura’s appeal?
We seek to provide “a Sake that can be savoured slowly and fully with today’s cuisine.” By incorporating the gifts of the 3 key elements of good country Sake that are so important to us (Locally produced Sake rice; the natural spring water that flows beneath the brewery; and the skills of the Mizuma brewing masters that have been handed down from generation to generation.)

Which Sake, from Morinokura’s line up do you recommend?
Komagura Gen;
Komagura Munōyaku Yamadanishiki 60

How would you drink this Sake and what kinds of food does it go with?
Warmed, with a hira-hai- With yakitori, hotpots, meat dishes.
Komagura Munōyaku Yamadanishiki 60
Warmed, with a hira-hai- grilled fish, tempura, stewed vegetables.
Slightly chilled~room temp- Seafood, salads, sushi.